My cold has come back around full circle and I now have a weird sore throat and fever combination, so that’s awesome. We took it pretty easy this weekend, but I suppose it wasn’t easy enough. Friday night we had dinner with our friends Morgan and Robyn who are moving to LA soon. We went to Sputen Duyvil and had some charcuterie and wine, then headed next door to St. Anselm, where we split a 50-ounce axe handle rib eye, burrata and tomatoes, long beans, roasted scallions, and pan fried mashed potatoes. And more wine. Needless to say, we were stuffed. We headed to Good Co for one more drink, then called it a night on account of being too full to move. On Saturday, Kramer and I woke up and did a few chores, I ran a few errands, then we met up with Morgan and Robyn, as well as our friend Matt, for an early sushi dinner at Bozu followed by drinks and skeeball at Full Circle Bar. We parted ways with Matt, then headed to The Knitting Factory to see Andrew Jackson Jihad, which was awesome. They were a local band when we were growing up in Phoenix and now they tour nationally and internationally – we’ve been able to see them play in Brooklyn a few times now and it’s always fun seeing small bands from home actually make it. On Sunday, that’s when I woke up and really started feeling like death. Kramer ended up going out to see some friends, but I stayed home, ate popsicles because my throat hurt and watched The Godfather: Part 2 because that’s how you sick day with the Kramers. This morning, I still have a low grade fever and my throat is still killing me, so I’m working from home and not leaving the couch.
Delivery sushi, heirloom tomatoes, nachos and pie crust making.
All of that aside, let’s talk about this cabbage salad. I had made chicken thighs a few weeks ago and wanted something to go with it. I had all of these ingredients in my fridge so I thought, let’s do some kind of a warm, highly spiced salad. The carrots and cabbage are nice and crunchy, but not too much so, since they were cooked down a bit in the pan with some olive oil, champagne vinegar and lime juice, then everything is tossed together with cumin, chili powder, paprika, ginger and a pinch of cinnamon, as well as fresh herbs like cilantro and mint. This is perfect for a picnic or barbecue, as it’s great warm, room temperature or chilled, depending upon your preference. It’s also good for weekday lunches, as it makes a big batch and keeps well for up to five days. I just liked having something different for lunch other than the usual green, leafy salad, and the aromatics used here were satisfying and almost helped me feel full a little longer than usual. You can use any vegetable in place of the carrots, really – sweet potatoes would probably work well, too, though they’d need to be cooked a bit longer, or maybe zucchini, which would, of course, need less cooking time. Play around with it and customize this salad to fit what you’ve got laying around. It’ll be delicious any way you make it.
Cook your onions and carrots, then add in your cabbage, garlic and spices.
Add a splash or two more olive oil if you need to.
Garnish with a little extra mint and cilantro and enjoy room temperature or warm.
This makes a great weekday lunch if you make it on a Sunday and pack up the leftovers!
- 3 tablespoons olive oil
- 6-8 small carrots, cut into equally sized pieces (I cut mine into small 1-inch long circles)
- ½ yellow onion, thinly sliced
- 4 cloves of garlic, finely minced
- ½ head purple cabbage, thinly sliced
- juice of 1 lime
- 1 tablespoon champagne or white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- ½ teaspoon kosher salt
- ½ teaspoon ground paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly cracked black pepper
- sprinkle of cinnamon
- ¼ cup cilantro leaves, roughly chopped
- 6-8 mint leaves, roughly chopped
- Place a heavy bottomed pot over medium-high heat and add in your olive oil. Add in your sliced carrots and sliced onion. Cook for 8-10 minutes, until the carrots are starting to become a bit tender. Add the garlic and the sliced cabbage and stir to combine.
- Add in the lime juice, vinegar, salt, cumin, chili powder, salt, paprika, red pepper flakes, ginger, pepper and cinnamon. Stir to combine. Add a splash more of olive oil and stir for 10 minutes or so, until the cabbage is cooked down a bit. Turn the heat down to medium if you need to. Stir in the cilantro leaves and mint leaves. Serve warm or at room temperature. This will keep well for up to 5 days, covered and refrigerated.